For years I thought I didn't like fish. I think I had it once as a kid and hated the texture but it was probably some fishy kind of fish that was just not cooked properly. I lived in the Seattle area for darn near a decade before I decided I'd give fish a try again, and boy am I glad I did. We have some of the best salmon in the whole world in our area, fresh caught and local to the pacific northwest. Not only that, salmon is a healthy meal choice packed with high-quality protein, minerals, and vitamins. Salmon also has some pretty great Omega-3's and outside of hearing how great they are for you {homestly, I tune out the rest} I just know it has it, so it's got to be good right?
Salmon has now become a staple in our weeknight meal rotation. We eat dinner as a family nearly every single night. I cook 99% of the time. We eat out maybe twice a month. Maybe. I'm always looking for quick meal ideas because we are a busy family on the go with teenagers who work and evening sports practices, and to be honest, anything that takes me more than 30 minutes to prep or cook and hard to find ingredients is just not happening. That's why I love this parmesan crusted salmon recipe. Not only that, it's a good low carb sheet pan recipe and I love a good sheet pan recipe.
Low Carb Parmesan Crusted Salmon Sheet Pan Recipe
Why I love a good sheet pan recipe
Sheet pan recipes are quickly becoming my favorite kind of recipe. I can prep the meal and then everything cooks in one pan. While the meal is cooking, I can clean up the whole kitchen and help kids with any homework while the meal cooks. Sometimes that after dinner clean up can be the worst, but sheet pan recipes make it so much easier.
Tips to keeping the breading on your crusted salmon
- Make sure your salmon has been patted dry on both sides.
- Coat the salmon in the garlic butter generously!
- Dredge the salmon in the crumb mixture until it's coated.
Yield: 4-6
Low Carb Parmesan Crusted Salmon Sheet Pan Recipe
prep time: 15 mins cook time: 20 mins total time: 35 mins
Delicious low carb parmesan crusted salmon baked with vegetables in a sheet pan
ingredients:
- 1 ½ lb. Salmon with the skin on
- 1 c. Crushed pork rind crumbs
- ½ c Parmesan cheese
- 3 tbsp Chopped fresh parsley
- ⅓ c butter
- 2 Cloves minced garlic
- 2 Medium sized yellow squash
- 2 Red bell peppers
- 1 Onion
- 2 tbsp Olive oil
- Salt and pepper to taste
instructions:
- Preheat the oven to 400 degrees.
- Wash and pat dry your salmon. Apply salt and pepper to taste.
- Prepare your vegetables. Slice the squash into ¼ inch thick rounds, cut the red bell peppers into bite-sized squares and slice the onion into wedges.
- Place all of the vegetables into a large mixing bowl, and add the olive oil as well as salt and pepper to taste. Toss to coat all of the vegetables well. Arrange the vegetables on a sheet tray, with a space left in the middle for the salmon fillets.
- Place the melted butter and the garlic cloves into a shallow bowl together.
- In another bowl, combine the crushed pork rind crumbs, the parmesan cheese, and the chopped parsley. Stir to combine.
- Dip each salmon fillet face down into the garlic butter mixture, and then coat it in the parmesan mixture.
- Place each coated salmon fillet skin side down in the middle of the sheet pan.
- Sprinkle some of the remaining parmesan crumb mixture over the vegetables.
- Bake uncovered for 15-20 minutes until the salmon is cooked through and the vegetables are tender.
Created using The Recipes Generator
The secret to easy cleanup
I do the majority of the cooking and my husband does the majority of the dishes. It's the way it's always been. He thinks I am the wife of the year when I use these silicone baking sheets when I make a sheet pan recipe.
I'm not even kidding you, these things hold up for decades {mine is 16 years strong and no sign of wearing down!} and nothing sticks to them. I use them for everything from chocolate chip cookies {in case you were wondering this is the best chocolate chip cookie recipe out there} to cheesy garlic fire bread.
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